This section is from the book "Cooking Vegetables. Practical American Cookery", by Jules Arthur Harder. Also available from Amazon: The Physiology Of Taste.
Lavande. Lavendel.
No. 779. - This is a hardy perennial, aromatic plant, common to the south of Europe. The flower yields an oil used in medicine and perfumery. The Spike-Lavender yields a coarser oil that is used in the arts and for the distillation of Lavender Water, or is dried and used to perfume linen. The flowers should be picked before they are fully expanded, and dried quickly. They are also distilled, and so is the oil from the flower, bearing its name.
 
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